Stegeman: The Dental Hygienist’s Guide to Nutritional Care, 3rd Edition

Chapter 01: Overview of Healthy Eating Habits

Test Bank

TRUE/FALSE

1.	Malnutrition includes deficiencies, imbalances, and excesses of nutrients.

ANS:	T

2.	The Dietary Guidelines for Americans are intended for adults and healthy children 6 months old and older.

ANS:	F

3.	A major disadvantage of MyPyramid is it cannot be adapted to other national and cultural cuisines.

ANS:	F

4.	A body mass index (BMI) greater than 25 may be acceptable if the individual is very muscular with little fat.

ANS:	T

5.	The recommended daily number of servings from the Fruit group is the same for both genders and all age groups.

ANS:	F

6.	The recommended daily number of servings from the Milk group is the same for all individuals 9 years old and older.

ANS:	T

7.	The nine key recommendations of the Dietary Guidelines for Americans, 2005 are: get enough nutrients within your calorie needs, weight management, physical activity, food groups to encourage, fats, carbohydrates, sodium and potassium, alcoholic beverages, and food safety.

ANS:	T

8.	The following are all examples of a serving and serving size from the Fruit Group:  large apple; 1 large orange; 8 large strawberries; 1 cup fresh, frozen, or canned peaches; 1 small box of raisins (MyPyramid.gov).

ANS:	T

MULTIPLE CHOICE

1.	Which one of the following foods has the highest energy value per gram (kcal/g) for one serving?
a.	potato	
b.	butter	
c.	bread	
d.	meat	
e.	beer	

ANS:	B

2.	A serving of orange juice:
a.	contains the three energy nutrients	
b.	contains no protein	
c.	contains negligible amounts of protein or fat	
d.	cannot be properly classified on the basis of nutrient content	

ANS:	C

3.	The DRIs focus on:
a.	optimal health	
b.	prevention of chronic disease	
c.	treatment of chronic disease	
d.	a & b	
e.	all of the above	

ANS:	D

4.	Energy intake is very important. Which nutrients should the dental hygienist encourage if inadequate consumption of kilocalories is a concern?
a.	carbohydrates, fats, vitamins, and minerals	
b.	vitamins and minerals	
c.	carbohydrates, proteins, and fats	
d.	carbohydrates, proteins, fats, vitamins, and minerals	
e.	fats only	

ANS:	C

5.	The body mass index (BMI):
a.	evaluates weight in relation to height	
b.	evaluates weight in relation to height and age	
c.	is an accurate measure for all healthy individuals	
d.	is a direct measure of body fat	
e.	is a direct measure of lean muscle mass	

ANS:	A

6.	Food Record—25 year old, 5’10” male weighing 180 pounds:

Breakfast
 cup corn flakes
1 cup 2% milk
 cup orange juice

Lunch
2 slices whole wheat bread
2 to 3 oz lean ham
1 tsp mayonnaise
12 oz regular cola

Snack
 cup raisins
8 oz low-fat yogurt

Dinner
6 oz grilled steak
1 cup tossed salad
1 Tbsp salad dressing
 cup broccoli
1 small multigrain roll
1 tsp margarine

Snack
 cup vanilla ice cream

Based on the Food Record shown above, how does this patient’s intake compare with the recommendation of MyPyramid for the Grains group?
a.	adequate	
b.	inadequate	

ANS:	B

7.	Based on the Food Record shown above, how does this patient’s intake compare with the recommendation of MyPyramid for the Vegetable group?
a.	adequate	
b.	inadequate	

ANS:	B

8.	Based on the Food Record shown above, how does this patient’s intake compare with the recommendation of MyPyramid for the Fruit group?
a.	adequate	
b.	inadequate	

ANS:	B

9.	Based on the Food Record shown above, how does this patient’s intake compare with the recommendation of MyPyramid for the Milk group?
a.	adequate	
b.	inadequate	

ANS:	B

10.	Based on the Food Record shown above, how does this patient’s intake compare with the recommendation of MyPyramid for Americans for the Meat and Beans group?
a.	adequate	
b.	inadequate	

ANS:	A

11.	The Dietary Guidelines for Americans provide recommendations for:
a.	all Americans	
b.	all individuals in every country	
c.	healthy Americans 2 years old and older	
d.	all healthy individuals in every country 2 years and older	
e.	Americans 2 years old and older with from chronic diseases	

ANS:	C

12.	Which one of the following is a characteristic of alcohol?
a.	it is a micronutrient	
b.	it contributes kilocalories	
c.	the recommendation is 2 servings/day for all adults	
d.	it counts as a starch or a fruit serving	

ANS:	B

13.	Which of the following does not fit into any of the five food groups in MyPyramid and is (are) considered Discretionary Calories?
a.	cheeseburger	
b.	macaroni and cheese	
c.	chewing gum and sugar	
d.	fruit and vegetable juice	
e.	peanut butter sandwich	

ANS:	C

14.	Excess fat around the _____ represents a greater risk to health than excess fat elsewhere on the body.
a.	hips	
b.	central abdominal area	
c.	shoulders	
d.	femoral (thigh)	

ANS:	B

15.	If an individual routinely consumes 3500 kcal per week in excess of his or her energy expenditure, how much body fat would this person store in 1 week?
a.	 lb	
b.	1 lb	
c.	 lb	
d.	2 lb	

ANS:	B

16.	In nutrition, the kilocalorie is used:
a.	to measure heat energy	
b.	to provide nutrients	
c.	as a measure of electrical energy	
d.	to control energy reactions	

ANS:	A

17.	Nutrient density is a measure of the:
a.	ratio of nutrient to total kilocalories	
b.	total amount of nutrients in proportion to the weight of the food	
c.	total percentage of vitamins and minerals	
d.	total percentage of kilocalories provided by carbohydrates, proteins, and fats	

ANS:	A

18.	Which statement by the patient indicates a poor understanding of nutritional principles?
a.	water is a nutrient	
b.	nutrition can either improve or adversely affect health	
c.	a single food can contain all the essential nutrients needed for health	
d.	excessive amounts of one nutrient can interfere with other nutrients present	

ANS:	C

19.	When looking at a patient’s dietary intake, what nutrient is of least importance in regard to dietary intake?
a.	fat	
b.	iron	
c.	thiamin	
d.	cholesterol	

ANS:	D

20.	Which statement by a patient indicates teaching was successful concerning a way to avoid nutritional deficiencies?
a.	be sure all foods are fresh	
b.	eat everything on the plate	
c.	consume a variety of foods	
d.	cook foods until well done	

ANS:	C

21.	Biochemical substances that can be supplied only in adequate amounts by an outside source, mainly from food, are:
a.	precursors	
b.	kilocalories	
c.	nutrients	
d.	DRIs	
e.	none of the above	

ANS:	C

22.	The maximum daily level of nutrient intake that would probably not cause adverse health or toxic effects for most individuals are:
a.	adequate intakes (AIs)	
b.	tolerable upper intake levels (ULs)	
c.	acceptable macronutrient distribution ranges (AMDRs)	
d.	estimated energy requirements (EER)	
e.	none of the above	

ANS:	B

23.	The current preferred method of defining healthy weight is called:
a.	body mass index (BMI)	
b.	adequate intake (AI)	
c.	satiety	
d.	recommended dietary allowances (RDA)	
e.	none of the above	

ANS:	A

24.	The process of adding nutrients not present in the natural product or increasing the amount already present is called what:
a.	enrichment	
b.	fortification	
c.	cruciferous	
d.	satiety	
e.	all of the above	

ANS:	B

25.	The amount of a nutrient estimated to meet the needs of half of all healthy individuals in a specific age and gender group is called:
a.	recommended dietary allowances (RDAs)	
b.	enrichment	
c.	precursors	
d.	macronutrient	
e.	none of the above	

ANS:	E

26.	When reading a Nutrition Facts label, the percentage of the daily value (DV) is listed for each nutrient. Foods are considered high in a particular nutrient if they contain _____ percent of the DV for a nutrient?
a.	5%	
b.	10%	
c.	15%	
d.	20%	

ANS:	D

27.	The Nutrition Facts label on a box of brownie mix shows a serving size (1/20 pkg.) contains the following: 120 calories; 20 calories from fat; 17 g of sugar; 1 g of protein. What is the approximate percentage of sugar in the brownie mix?
a.	17%	
b.	27%	
c.	37%	
d.	57%	

ANS:	D

28.	The Nutrition Facts label on a box of snack crackers shows a serving (5 crackers) contains the following: 80 calories; 35 calories from fat; 35 mg of sodium; 1 g of sugar; 1 g of protein. What is the percentage of sugar in the serving of crackers?
a.	5%	
b.	10%	
c.	15%	
d.	20%	

ANS:	A

29.	The Nutrition Facts label on a box of snack crackers shows a serving (5 crackers) contains the following: 80 calories; 35 calories from fat; 35 mg of sodium; 1 g of sugar; 1 g of protein. Which of the following terms is appropriate for the amount of sodium in a serving of crackers?
a.	Sodium-free	
b.	Low sodium	
c.	Very low sodium	
d.	Reduced or less sodium	

ANS:	C

30.	1 tsp of salt equals _____ g or _____ mg. The recommended daily amount is _____ mg.
a.	3, 1000, 2400	
b.	5, 2000, 2400	
c.	2, 2000, 2400	
d.	7, 2000, 2400	

ANS:	B

31.	Beyond water, vitamins and minerals, which of the following is one of the seven classes of nutrients obtained from foods?
a.	Protein	
b.	Carbohydrates	
c.	Fats	
d.	Alcohol	
e.	All of the above	

ANS:	E

32.	Which of the following is an example of a serving and serving size from the Grain Group (MyPyramid)?
a.	1 slice whole-wheat bread	
b.	 cup cooked rice	
c.	1 cup ready-to-eat cereal	
d.	3 cups of popped popcorn	
e.	All of the above	

ANS:	E

COMPLETION

1.	Harmful bacteria can grow rapidly when foods are kept in the “danger zone.” This temperature range is ____________________ ° F to ____________________ ° F.

ANS:	40, 140

2.	Candy Bar Label
Sugars 30 g
Calories 280 kcal

Based on the information shown in the Candy Bar Label, this product contains ____________________ tsp of added sugar.

ANS:	7.5

3.	Based on the information shown in the Candy Bar Label, this product contains ____________________ kcal from added sugar.

ANS:	120

4.	Based on the information shown in the Candy Bar Label, this product contains ____________________% from added sugar.

ANS:	
42.8%
42.8

5.	A kilocalorie is equal to ____________________ calories.

ANS:	1000

6.	The recommended daily number of servings from the Grain Group is __________ to ________ servings.

ANS:	6, 11

7.	The five subgroups in the vegetable group are: dark green, starchy, orange, ____________________ and others.

ANS:	
dry beans and peas
dry beans & peas

8.	The number of servings for teenage boys in the Vegetable Group is ___________.

ANS:	
 to 3 cups (MyPyramid.gov)
 to 3 cups
 - 3 cups
-3 cups
2.5 - 3 cups
2.5 to 3 cups
2.5-3 cups

9.	How many ounces of natural cheese equal 1 cup of milk according to MyPyramid?
ANS:	
 oz

1.5

10.	In the Meat and Beans Group, servings are measured in ounces. How much of each of the following is equal to 1 oz from this group?
a. eggs _____
b. nuts and seeds _____
c. peanut butter _____
d. dry beans _____

ANS:	
1 oz., 1/2 oz., 1 tbsp, 1/4 cup
1 oz, 1/2 oz, 1 tbsp, 1/4 cup
1 oz, 1.5 oz, 1 tbsp, 1/4 cup
1 oz., 1.5 oz., 1 tbsp, 1/4 cup

a: 1 egg = 1 oz from the Meat and Bean group; b:  oz nuts and seeds = 1 oz from the Meat and Bean group; c: 1 Tbsp of peanut butter = 1 oz from the Meat and Bean group; d:  cup cooked dry beans = 1 oz from the Meat and Bean group